Blueberry Scones
Grab a cup of coffee or hot tea, these blueberry scones are buttery, moist, and anything but dry. They are best made with fresh blueberries and quality vanilla bean paste or extract. Bake up a batch today to celebrate the start of the warmer weather season.
Servings: 8 scones
Calories: 407cal
Cost: $4
Equipment
- baking sheet
- pastry cutter
Ingredients
- 2 1/2 cups unbleached flour +1 tablespoon to flour your hands, work area, and pastry cutter.
- 1/4 cup granulated sugar + 1 tablespoon reserved from sprinkling over the top of the scones before baking
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 large egg
- 12 tbsps unsalted butter cubed
- 1/2 cup whole milk
- 1 tbsp. vanilla bean paste
- 1/2 cup fresh blueberries
Glaze
- 1 cup powdered sugar
- 1 tbsp whole milk
- 1/2 tsp vanilla bean paste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Prepare a lightly floured work area. Coat your pastry cutter in flour as well.
- In a stand mixer, add the flour, salt, baking powder, and sugar. Combine using the whisk attachment.
- Swap out the stand mixer attachment for the paddle one. Add the cubed butter, and mix until the dough forms tiny balls.
- In a separate bowl, whisk the egg, vanilla, milk, and then add it to the stand mixer.
- Combine over low-medium speed. The dough should come together and form a ball.
- Remove bowl from the stand mixer and fold in the blueberries by hand.
- Transfer dough to your floured work area.
- Shape the dough into a 1″ thick circle. My circle was about 7 inches in diameter.
- Using your pastry cutter, divide dough into 8 pieces. You can spread them out from the circle slightly so they do not stick to one another.
- Bake for 12-14 mins or until golden brown edges form.
Glaze
- Whisk together the bean paste, sugar, and milk until thick and creamy.
- Pour over baked scones.
- Enjoy warm!
Notes
Nutritional values are meant to be a guide and may differ.
*You can make these simply vanilla bean scones by omitting the blueberries.
These last for up to 24 hours, but are truly best warm.
You can freeze these after they are baked and cooled. I do not recommend icing them before freezing. You can always whip up a batch of icing once they are defrosted.
A quick 30-45 seconds in the microwave can help warm them up.
Nutrition
Serving: 1g | Calories: 407cal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 133mg | Potassium: 258mg | Fiber: 1g | Sugar: 24g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg